MARISCOS EL SAZON DEL KORA

3-1A: .04(2)(e) 1,2,3Observed Oysters from an unapproved source. Molluscan shellfish received in interstate commerce shall be from sources that are listed in the Interstate Certified Shellfish Shippers List. (P) Corrective Actions: Discarded

14B: .05(10)(e) 1,2,4Observed clean pans stacked on one another while still being wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Separated and recleaned and sanitized to air dry.

2-2A: .03(2)(m)Two employees working during the inspection did not have a way to prove in a verifiable manner their responsibility to report employee health policy. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employees signed the employee health policy paper.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed ready to eat food raw food ( aguachiles) stored above sauces in the prep cooler. Raw shell eggs over ready to eat food. Unwashed produced stored over cut washed produce in the walk in cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: All food items were rearranged.

4-2B: .05(7)(a)1Inside of ice machine had accumulation of black like substance. The food contact surface of food pans stored cleaned on shelf had accumulation of food debris and water. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Pans and Ice machine was cleaned and sanitized.

3-1D: .04(5)(e)Facility could not provide an up to date parasite destruction letter for shrimp being offered raw. Before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be:

1. Frozen and stored at a temperature of -4°F (-20°C) or below for a minimum of 7 days (168 hours) in a freezer; (P)
2. Frozen at -31°F (-35°C) or below until solid and stored at -31°F (-35°C) or below for a minimum of 15 hours; (P) or
3. Frozen at -31°F (-35°C) or below until solid and stored at -4°F (-20°C) or below for a minimum of 24 hours. (P)

17C: .07(5)(a),(b)1,2,3Observed the wall towards the back of the kitchen where dry storage is stored with holes. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)